Mexican Chicken Chilli

Ingredients:

• 1 pound boneless, skinless chicken breasts cubed
• 1 T canola oil
• 2 cans (14-1/2 ounce each) diced tomatoes, undrained
• 2 cups frozen corn
• 1 can (15 ounce) black beans, rinsed and drained
• 1 can (14-1/2 ounce)reduced sodium chicken broth
• 1 can (4 ounce) chopped green chillies (If you want)
• 2 T chilli powder
• 1 T ground cumin
• 1/2 t salt
• 1/4 t cayenne pepper

Directions:

In a small skillet, brown the chicken in the oil.  Transfer to a 5-quart slow cooker and stir in the remaining ingredients.  Cover, and cook on low for 5 to 6 hours or until the chicken is no longer pink.